I had a squash sitting on the counter looking at me and wanted to turn it in to something wonderful, but I wasn’t in the mood to fuss with scraps of dough. This is the short-cut tortellini that I came up with. It may not have been perfectly pretty, but it tasted great.
1 butternut squash (or other winter squash)
olive oil, salt, and white pepper
2 tbls. butter
white pepper, salt
fresh sage leaves
- Split squash, remove seeds, and drizzle with oil. Sprinkle with salt and pepper. Roast at 350F for about 1 – 1 1/2 hours. Remove skin. Mash with a potato masher or run through the large disc of a food mill. Mix in butter while the squash is still warm (or melt your butter separately and add later).
- Make pasta dough. Err on the side of a drier dough. Roll the dough out in big sheets. Flour lightly.
- Add your desired amount of Parmesan to the mashed squash. (I used about 1/2 c.) Season with salt and pepper.
- Cut your pasta sheets into rough squares. (Herein lies the shortcut! To make beautifully shaped tortellini, use a cookie cutter to create large rounds. The procedure for shaping is the same, though fussier.)
- To form the tortellini, place a small amount of filling (about 1 tsp.) in the center of the square. Fold over and seal the seam with a wet finger. Bend the tortellini with the folded side in the center and press ends together. (Place your thumbs on the fold and bend towards you.)
- Bring a pot of water to a gentle boil.
- Over medium low, melt about 4 tbls. of butter. Add sage leaves and cook until crispy.
- Add tortellini and cook for three minutes each.
- Drain tortellini gently and toss with the sage butter sauce. Salt and pepper to taste and add more Paremesan if desired.